Professional Every Day Carry (EDC)

For kitchen gear inspiration, we asked chefs, bartenders and baristas for a look at their Every Day Carries—the portable tools they rely ...
One dish served fresh every day.
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Jeff Mahin, chef, Stella Rossa Pizza Bar; Santa Monica, CA

EDC:300mm Tsukasa Hinoura white steel Damascus Yanagiba300mm Suisin blue steel Yanagiba (with an ebony wood handle) • Offset spatulas: “I use this style of spatula for everything from spreading pizza sauce on pizzas to prying open containers.” • Japanese graterMineral oil: “I use this to keep my knives from rusting.” • Global Crab & Lobster Fork: “The small spoon end is great to have on hand for tasting, plating sauces and spooning oil.” • TweezersNarrow spatulaPetty knifeMoribashi • Small can opener • Fish tweezers4.5-inch serrated knifeMundial Bird’s Beak peeling knifeLaguiole folding knifeGesshin Hide 195mm Blue #1 deba knife: “This particular deba holds its edge no matter how many fish I cut.”
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